Description
A golden, comforting bake that transforms everyday ingredients into a dramatic, shareable dish resembling a cake.
Ingredients
- 1 lb (16 oz) rigatoni pasta
- 1 tablespoon olive oil (for tossing pasta)
- 1 lb ground beef or Italian sausage
- 3 cups marinara sauce (homemade or store-bought)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 3 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese (optional, for extra creaminess)
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Instructions
- 1. Bring a large pot of salted water to a boil. Cook rigatoni until just al dente (about 1–2 minutes less than package instructions). Drain and toss with olive oil to prevent sticking.
- 2. In a skillet, cook ground beef or sausage over medium heat until browned. Drain excess fat. Add marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
- 3. Preheat oven to 375°F (190°C). Stand cooked rigatoni tubes upright in a greased springform pan.
- 4. Spoon the meat sauce over the pasta, letting it fill the tubes.
- 5. Spread ricotta (if using) over the top, sprinkle Parmesan, then cover generously with mozzarella cheese.
- 6. Place the pan on a baking sheet to catch drips. Bake uncovered for 30–35 minutes, until cheese is melted and bubbly with golden spots.
- 7. Let the pasta cake rest for 10 minutes before slicing. Garnish with fresh parsley or basil and serve warm.